• American,  Latin American,  Meat

    Eddie’s Famous Chili

    Did you know this all-American comfort food originated from Texas? It’s one of the first Tex-Mex foods that borrowed its flavor profile from Mexican cuisine. Sources claim that the very first chilis didn’t have beans or tomatoes. They were made from just meat and dehydrated paste made from chilies and aromatics, that travelers could cook while on the road. While embarking on a journey to make the perfect chili, we stumbled upon Mexican recipes for adobo marinades that really reminded us of the flavor profile of Texas chili. The blend of chilies, garlic, oregano, cumin, and vinegar is nearly identical to old-time adobo recipes. What if we used adobo for…

  • Meat,  Quick & Easy,  Vietnamese

    Grilled Lemongrass Chicken

    This dish is my go-to easy meal prep recipe. You can make this in large batches and it’s extremely versatile. With this simple protein, you can make rice plates, vermicelli bowl, spring rolls, fried rice… the possibilities are endless. Give it a shot and let me know what you think!    Ingredients 2 pounds boneless chicken thighs 3 stalks lemongrass (~3 tablespoons prepared) 3 cloves garlic 2 tablespoons shallots -OR- any onion, minced 2 tablespoons fish sauce 1 tablespoons soy sauce 1 tablespoon sugar Ground black pepper, to taste 2 tablespoon neutral oil (canola, grape-seed, etc) Scallion, sliced for garnish, optional Fried garlic, for garnish, optional (You can buy these at…

  • Braised,  Chinese/Taiwanese,  Meat,  Noodles

    Chinese Braised Brisket Lo Mein

    It was Mid Autumn Festival [中秋节] yesterday. The harvest moon was high and bright in the sky, and I was craving a homely meal and some lotus paste mooncakes. I don’t live with my parents anymore– and since they are quite a distance away, I have to resort to my own kitchen to satisfy my cravings. Thankfully, I do enjoy cooking :). I figured I would cook one of my dad’s favorite dishes, mun ngao lam (braised beef brisket). I gave him a call after work and asked him in detail of the ingredients and steps to prepare this dish.         Ingredients  2.5 – 3 pound beef drop flank,…

  • Epic Recipes,  Meat,  Thai/Lao

    Lao Sausages (Sai Oua)

    My standard meal at my favorite Laotian restaurant in Oakland is a grilled Lao sausage (sai oua), papaya salad (thum mak hoong), and sticky rice. The sausages there are scored and then deep fried, leaving the perfect, crispy edges, which I love so much. Paired with the funkiness of fermented fish sauce (padaek) and crab paste, it’s really just the perfect meal. The sausages are wonderful with just sticky rice and herbs such as mint and lettuce as well. It’s the perfect summer BBQ food. I just can’t wait to get grilling again!  If you have no means to stuff the sausages, don’t be deterred: the sausages taste great without…

  • American,  Braised,  Meat

    Pork and Mushroom Ragu with Polenta

    With tomatoes aplenty at the market, I’ve been in this meat-sauce mood lately. It’s hearty and warming; perfect for those cold nights in the middle of summer. Ok well, regardless of whether your summers are cold or not– surely there can’t be an inappropriate time for delicious ragu over a buttery plate of polenta? Those who know me, know I love braising. It’s my preferred way to eat fat-laden cuts of meat. Just imagine moist and tender chunks of pork, soaked in a thick sauce of meat juices and herbs, then ladled over creamy polenta. The lobster mushroom and peak-of-the-season tomatoes impart an umami that marries wonderfully with the rich flavor of the pork shoulder. The recipe is pretty standard.…